Cranberry Ice Cream
This Cranberry Ice cream is tart and sweet, super creamy, easy to make and with a cranberry swirl to die for! It's a no churn recipe, which means no ice cream maker is needed.
Servings: Cups
Ingredients
- 3 Cups Cranberries frozen or fresh
- 1 1/2 Cups granulated sugar
- 1/8 Cups water
- 2 Cups heavy whipping cream chilled
- 1 can sweetened condensed milk
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
Instructions
- Over a medium sauce pan, combine cranberries, sugar and water. Heat the ingredients in medium heat and cook for 8-10 minutes, until sugar is dissolved and cranberries release their juice. Cranberries need to be soft, but not mushy. Let cool slightly, then puree the cranberry mixture with a food processor until smooth. Let cool completely before using -refrigerate for a quicker process.3 Cups (300 g) Cranberries, 1 1/2 Cups (300 g) granulated sugar, 1/8 Cups (29.6 ml) water
- Over a large bowl, beat the heavy cream in high speed until stiff peaks form. Mix in the sweetened condensed milk, vanilla extract and salt. Remove the cranberry mixture from the fridge and mix it with a spoon to soften it. Using a spatula, fold in 2/3 of the fresh cranberry sauce into the ice cream mixture, until well combined.2 Cups (473.2 ml) heavy whipping cream, 1 can sweetened condensed milk, 1 teaspoon vanilla extract, 1/2 teaspoon (0.5 teaspoon) salt
- Spread in an even layer half of the mixture in a freezable airtight container, or a loaf pan, then add half of the leftover cranberry sauce and swirl with a butter knife. Add on top the remaining ice cream mixture and top with the remaining cranberry sauce, swirling it around the top layer of your ice cream.Cover and freeze for at least 6 hours, or overnight before serving.
Notes
- Refrigerate the cranberry puree for a quicker cooling process
- Freeze the metal bowl and whisk attachment for 10 minutes prior to using them to whip the heavy cream quicker
- If you want your ice cream with a more creamy texture, beat it until soft peaks form. If you like firmer ice creams, beat it until stiff peaks form
- Make sure the ice cream is well covered before going into the freezer to avoid any ice crystals. If you feel your airtight container doesn't close too well, add a layer of plastic wrap between the lid and the container, then secure the lid on top
- Freeze your ice cream for at least 6 hours to let it set before serving
- Make slight modifications and use add-ins to make your ice cream unique! dark chocolate chips, white chocolate chips, orange zest and orange juice, nuts or any other ingredient of your choice.
